41.   Salt and pepper the fish fillets and dust lightly with flour.

42.   Season the fish fillets with salt and pepper to taste, and place them flesh side down over the shallot mixture.

43.   Season the fish fillets lightly with salt, add them to the skillet and poach until just done.

44.   Smear your favorite on chicken parts, fish fillets or meats just before grilling or mix with a little vinaigrette and use as a marinade.

45.   Sprinkle salt and the cumin evenly over one side of the fish fillets.

46.   The foil-packet method works especially well for boneless chicken breasts, fish fillets, beef slices and pork chops.

47.   The recipe can be finished with almost any firm fish fillet.

48.   This is a variation on a Paul Prudhomme recipe, a substitute for pan-blackened fish fillets.

49.   This sauce is great with chicken and turkey cutlets, boneless pork chops and tenderloin, fish fillets, steaks and scallops.

50.   Tuck fish fillets under mushrooms and season with salt.